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Peach and Ricotta Triangles
INGREDIENTS
- 2 rolls of puff pastry
- Peaches
- 4 tbsp ricotta
- Thyme
- Honey
- Egg yolk
- Flaked almonds
METHOD
1. Place cut peaches over a sheet of puff pastry. Add thyme, ricotta and honey.
2. Place another sheet of puff pastry on top. Close the edges with your fingers and cut into triangles.
3. Cover all the triangles with egg yolk and add flaked almonds.
4. Cook at 180ºC (356ªF) for 30 minutes.
*Recipe on video and text may differ from each other!
How to cook Peach and Ricotta Triangles:
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